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Ingredients
Serves: 2

1kg fresh mussels

1 tablespoon olive oil

2 shallots, peeled and finely chopped

1 garlic clove, crushed

1/2 bottle Youngs London Gold® beer

1 pinch caster sugar

2 tablespoons parsley, finely chopped

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MethodPrep:10min › Cook:12min › Ready in:22min

To prepare the mussels, put into a sinkful of cold water, throw away any that are broken or any that stay open when you tap them on a hard surface. Pull away the beards (the hairy bits between the shells). Scrub the shells and put into a colander, rinse with fresh cold water then drain well.

Heat the oil in a pan large enough to hold the mussels. Add the shallots and garlic and fry gently for 4 to 5 minutes until softened but not browned.

Add the beer and pinch sugar to the pan, turn up the heat and bring to the boil. Boil for 3 minutes.

Add the mussels, cover with a lid and cook, stirring frequently to make sure they are evenly cooked. This will only take a few minutes until the mussels have opened and are cooked. Remove any mussels that have not opened.